Your article has been sent.

Lobster/Crab Nachos

"I didn't want to just do standard nachos," chef Tom Coleman says. "I love using seafood, so this was a natural fit."

My take: Adding lobster to a dish is a license to jack up the price. The Fat Cat hasn't. Lobster has become a standard macaroni and cheese mix-in; it was only a matter of time before it turned up in other unlikely places. There are chunks of the crustacean (spotted: an entire claw) in this big plate of crispy nachos, and the spicy roasted corn and tomato salsa gives the dish a nice kick.